Roast goose served with Cumberland sauce, roast potatoes, carrots, brussels sprouts, mashed turnips and braised red cabbage. (Credit: Vera Chinese)
Naturally the conversation at the Thanksgiving dinner table will once again turn to politics, the day’s football games and, we would hope, what we’re all thankful for this year.
Foodies like us, however, also like to spend a little time talking about the dishes on the table.
We recently reached out to chefs across the North Fork to find out which dishes they believe are most important to the Turkey Day experience and which they least favor. Their answers may surprise you. (more…)
Mark Miloski Jr. on his family farm in Calverton. (Credit: David Benthal)
Thanksgiving is full of traditions: third helpings of Mom’s mashed potatoes, falling asleep while watching football and, of course, turkey.
Since 1946, to Will Miloski’s Poultry Farm in Calverton for the centerpiece of the meal. The farm gives people a chance to forgo frozen turkeys for fresh ones and has been allowing its birds to roam outside since long before “free-range” became a buzzword.
In short, the Miloskis know how to do turkey. But how do they do Thanksgiving?(more…)
Gibson Campbell, Caleb Barber, Regan Meador and author Lenn Thompson enjoy a pre-Thanksgiving dinner with plenty of wine. (Credit: David Benthal)
Editor’s note: This story was originally published in November 2015
When considering your Thanksgiving wine choices, here’s the only advice you need: Drink good wine.
Don’t complicate it any more than that.
OK. You probably want to know why it’s that simple, and I’m happy to explain it. I’ve written Thanksgiving-related stories for at least a decade, just like every other wine writer — from local guys like me to national columnists in the big, glossy magazines. Some feel compelled to do so, but often we’re told to write these stories because they’re apparently popular, though I don’t actually understand why. None of my friends or family members stress about what wines they’re going to pour with their turkey dinner. You shouldn’t either. (more…)
About 300 live turkeys remain on the farm. They will be sold for Christmas. (Credit: Vera Chinese)
When considering what we are thankful for this holiday season, near the top of many a northforker’s list is surely the proximity to fresh local produce, destination restaurants and award-winning wineries. (more…)
Individual poussin chickens surrounded by traditional Thanksgiving vegetables. (Credit: John Ross)
The ritual of the Thanksgiving turkey is one that many of us look forward to all year. Whether it is brined and slow roasted, rubbed with herb butter, smoked over hickory or deep fried — we all have our special recipes. But there are alternatives to spending the day basting the turkey and working the carving station. (more…)